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Healthy California Shrimp Taco Bowls

Smoky shrimp, creamy slaw and all the fresh flavors of shrimp tacos get packed into a flavor-blasted bowl! This is perfect for healthy meal prep that will last all week! 

Don't let the long ingredient list scare you! This comes together easily.

Servings 6 people

Ingredients

  • 1 1/2 cups dried quinoa or your favorite grain!
  • 5 cups arugula or your favorite greens!
  • 1 cup small tomatoes, cut in half
  • 1 medium purple onion, finely chopped
  • 1-2 avocados, sliced
  • 1 cup cacique or feta cheese, crumbled
  • 1 mango, cubed
  • 2 limes, quartered

Shrimp:

  • 1 1/2 lbs raw shrimp, thawed
  • 3 tbsp avocado oil, divided
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp minced garlic
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt

Slaw and Baja Sauce:

  • 3 cups cabbage, thinly sliced
  • 1/2 cup plain whole milk yogurt
  • 2 tbsp avocado oil mayo
  • 1/4 cup cilantro, minced
  • 1 tbsp lime juice
  • 1/2 tsp ground ancho chile powder
  • 1 pinch of salt

Instructions

  1. Combine shrimp, 1 tbsp avocado oil, remaining spices and salt in a bowl to marinate. I prefer to let them marinate at least two hours, but 20 minutes is good enough in a pinch.

  2. Cook quinoa according to package directions. I prefer to cook mine in chicken broth. 

  3. To make baja sauce, whisk together yogurt, avocado oil mayo, cilantro, lime juice, ancho chile powder, and salt. Mix some of the baja sauce into the shredded cabbage until it's lightly covered. Save the rest of the sauce to top each bowl.

  4. For shrimp: heat a large frying pan over medium-high heat and add avocado oil. Once the pan is hot, sear the shrimp 2-3 minutes per side. They should be completely pink.

  5. To assemble bowls: layer arugula on bottom of bowl. Top with quinoa and slaw. Then top with shrimp, chopped veggies, avocado, cheese, and baja sauce. Squeeze lime on top right before eating. Buen provecho!